WL Octoberfest/Marzen Yeast Question
Pitched from a starter yeasterday, had the starter in my lagering fridge at 52 for about a week with decent activity. Pitched to an Octoberfest I brewed Tuesday, had cooled the wort to 58 when I pitched.
I have some activity in the airlock but not like the robust activity a warm fermenting ale does. Should I just be patient? Is this a slow starter? I also believe my low pitching temps will result in a longer ferment.
What do the masses think?
Lagers just ferment slower. It sounds like it's doing just right.
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